Preheat oven to 350 degrees. Drain tofu and with hands crumble into a blender or food processor. Add soy milk and blend. Then lemon juice, sugar, cornstarch liquid and salt. Blend or process until smooth. Pour mixture into graham cracker crust. And bake for 30 minutes at 350 degrees F. After baking add the cherry filling on top and cover with pie shell cover and place pie in refrigerator to chill and firm overnight. You may place pie in freezer for quicker setting and it will be ready to eat in about 2-3 hours.
Enjoy!